Chicken Carcass Soup

Where This Goes Wrong

Start with cold water and keep the simmer gentle for a clear stock.

Taste before salting; leftover roast chicken may already be salted.

Skim off foam early; it clouds the soup.

Add the noodles last so they do not go soft.

How to Make Chicken Carcass Soup

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1. Put the carcass, the halved onion, halved carrot, halved celery stick, bay leaves and water in a large pot. Bring to a boil, then lower to a gentle simmer.

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2. Simmer, partly covered, for 1 hour, skimming off any foam in the first 10 minutes.

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3. Strain the stock into a clean pot. Pick the meat from the bones and add it back, discarding the bones and vegetables.

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4. Add the diced onion, carrots and celery, the salt and the pepper and simmer for 15 minutes. Add the noodles and cook for 6 minutes, then stir in the parsley.

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After You've Cooked It

Keeps in the fridge for up to 3 days; the noodles soften, so add them fresh to reheated soup if you prefer. The soup without noodles freezes for up to 3 months.

Serving Chicken Carcass Soup

• Crusty bread
• Grated cheese on toast
• Green salad

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.